Czech Beef and Cabbage Soup RecipeOrigin: Czech Period: Traditional |
Ingredients
1kg beef soup bones, cracked
Czech Beef and Cabbage Soup Preparation:Method:Combine the beef bones, onions, carrots, garlic and bayleaf in a large roasting pan. Top with the ribs then sprinkle the thyme and paprika over the top. Transfer to an oven pre-heated to 210°C and roast, uncovered, for about 25 minutes, or until the meat has browned. Transfer the meat, bones and vegetables into a large stockpot. Add a little water to the roasting pan and uses a spoon to scrape any caramelized bits from the base of the pan. Pour the liquid into the stockpot then add the water, cabbage, tomatoes, salt and Tabasco sauce. Bring the mixture to a boil then reduce to a simmer, cover and cook gently for about 90 minutes. Skim off any fat that rises to the surface then stir-in the parsley, lemon juice, sugar and sauerkraut. Return to a simmer and cook, uncovered, for 60 minutes. At the end of this time remove the bones and short ribs from the pan. Set aside to cool then strip any meat from the bones, cut into bite-sized pieces and return to the pan. Simmer for 5 minutes more then serve ladled into warmed soup bowls. |
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